It is spring again and that means the fields are turning green again, the sun is starting to shine again and everyone is getting the barbecue out of storage again. Although, of course, you can do the latter all year round.
It also mainly means the start of a culinary season and spring provides some delicious seasonal products. One of these is asparagus. In the spring, towards the end of March, the white gold shoots out of the ground and the local farmers gladly sell this product to enthusiasts.
A seasonal product that is at its best in spring is rack of lamb. Lamb is available all year round. This mainly comes from New Zealand, but in the spring, there is a large supply of Dutch lamb.
Dutch lamb has a very high quality. That is why it isn’t a surprise that the Netherlands is one of the countries that exports lamb worldwide. Because products are the most beautiful in this season, we have combined the best of both worlds in a nice recipe. Ideal for Easter weekend.
Provencal grilled rack of lamb with asparagus in vinaigrette
Ingredients
- 800 gr rack of lamb
- 1.6 kg asparagus
- 2 tsp dried thyme
- 1 tsp parsley dried
- 1 tsp sage leaf dried
- 3 cloves garlic
- olive oil
- funghi trivolati herbs
- lemon
Instructions
Vinaigrette asparagus
- Fill a bowl with 60 ml of good olive oil. Then add the juice of half a lemon. Crush one clove of garlic and add it. Finally, add 3 tablespoons of Jonnie Boer’s Funghi Trivolati herbs.
Marinating the rack of lamb
- Fill a bowl with 50 ml of olive oil. Press 2 cloves of garlic and add them. Add the thyme, parsley and sage.
Cooking rack of lamb and asparagus
- Clean the rack of lamb by removing the silver skin. Cut this off carefully without cutting too much into the meat. Brush the rack of lamb on both sides with the marinade.
- Prepare the barbecue for direct grilling. Maintain a temperature of 250 °C.
- Grill the rack of lamb briefly on both sides, so that a nice brown color is created.
- Prepare the barbecue for indirect grilling. Maintain a temperature of 120 °C.
- Place the rack of lamb back on the barbecue and use a core thermometer to monitor the temperature.
- In the meantime, we will peel the asparagus. Be careful when doing this. We don’t want any skin on the asparagus anymore. A fine cheese slicer is perfect for this.
- Place a large pan filled with water on the stove and add a chicken stock cube. Bring the water to a boil.
- Meanwhile, monitor the rack of lamb. When it has reached a core temperature of 53 °C, it can be removed from the barbecue.
- Place the rack of lamb on a plate or board and cover it with aluminum foil. Let the rack of lamb rest for 10 minutes.
- Meanwhile, add the asparagus to the pan and cook it for 6-8 minutes until tender but still firm to the touch.
- Drain the asparagus and place it on a plate. Then drizzle it with the vinaigrette and add some coarse sea salt and pepper to taste.
- Cut the rack of lamb and drizzle it with some of the remaining marinade. Add salt and pepper to taste.
